The Big Tex Recipe

In a small bowl combine mayonnaise, sour cream and buttermilk. Whisk until smooth.

Add chopped chives, parsley, garlic powder, onion powder, dried dill (if using), lemon juice, salt and pepper. Whisk again to combine.

Taste and adjust seasoning or buttermilk to reach desired consistency. Cover and chill at least 30 minutes (can be made up to 24 hours ahead).

Preheat oven to 400°F (205°C) or heat a large skillet over medium-high heat. Lay bacon strips in a single layer on a rimmed baking sheet or in the skillet.

If using oven: bake 12–18 minutes until crisp, turning once if desired. If using skillet: cook 3–5 minutes per side until crisp. Transfer to paper towels to drain and keep warm.

Heat a large skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil.

Add sliced mushrooms in a single layer. Let cook undisturbed 2–3 minutes to brown, then stir and cook another 2–3 minutes until tender and browned. Season with a pinch of salt and pepper. Transfer to a bowl and keep warm.

In the same skillet add the sliced yellow onion. Cook, stirring occasionally, 6–8 minutes until softened and lightly caramelized. If they brown too quickly, reduce heat to medium. Transfer to the bowl with mushrooms.

Divide the ground beef into two equal 0.5 lb portions. Gently form each into a round patty about ¾" thick, slightly larger than the buns (they will shrink). Do not overwork the meat.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Heat a griddle or heavy skillet over medium-high heat and add a light film of vegetable oil. When the surface is very hot (you should see faint smoke), place the patties on the griddle, leaving space between them.

Cook patties 3–4 minutes on the first side without pressing. Flip and cook 3–4 minutes on the second side for medium; adjust time for desired doneness.

About 60–90 seconds before the patties are done, top each patty with two slices of cheddar-jack cheese. Cover the skillet or place a lid over the patties to melt the cheese efficiently.

While cheese melts, lightly butter the cut sides of the buns and toast them face down in a clean skillet or on the griddle until golden, about 1 minute.

To assemble each burger: spread about 1.5 tablespoons of house ranch on the bottom bun, place one cheesed patty, then layer half the bacon (3 slices per burger), a generous spoonful of grilled mushrooms and onions, a lettuce leaf, two tomato slices, and red onion slices if using. Top with the second cheesed patty, additional ranch on the top bun if desired, and crown with the top bun.

Insert a skewer if needed to stabilize the double stack, let rest 1–2 minutes, then serve immediately.